Opinions expressed by Forbes Contributors are their own.EatLimmo, founded by Enrique Gonzales (left) and Flavio Siller, was voted Grand Champion of the XCS Challenge at the Exponential Finance conference in New York City in June 2015.

Enrique González holds up a plastic pouch filled with a whitish powder. He assures me it is not cocaine.

González, 27, and his partner, Flavio Siller, 26, are the co-founders of EatLimmo, a food-tech startup in Monterrey, Mexico that’s finding nutritional gold where others just see garbage.

EatLimmo is using food science to turn mango seeds, peels and leftover pulp into a fiber-packed powder that can serve as an emulsifier to replace up to 50% of the eggs and fat in baked goods, substitute for sugar, pectin and anti-foaming agents in jams and jellies and even serve as a texurizer and natural preservative in sausages and other processed meats.

Rewe boss Alain Caparros has some very interesting things to say about the future of food retailing in Germany in today's newspaper.

Interviewed by Die Welt am Sonntag, the 59-year-old chief executive of the country's largest food retailer prophesies the end of discounting as we know it, and says [my translation]:"The supermarket of the future will be less a shop and more a meeting point. We need to make it place for new experiences and for new opportunities to consume, so that the people who come into our shops are no longer just our customers but also our guests"